Atlanta Brisket Slow Cooker Recipes

Steps:

• Mix brown sugar, chili powder, paprika, salt, pepper, mustard powder, onion powder, and garlic powder for dry rub together in a small bowl.
• Mix beef broth, liquid smoke, and Worcestershire sauce for cooking liquid in a separate bowl.
• Place onions and carrots in a slow cooker. Pour cooking liquid over top and set to temperature High to let it warm up.
• Meanwhile, rinse brisket under cold water. Pat it dry, then season all over with the dry rub. Place brisket in the slow cooker on top of the onions and carrots, with the fatty side facing up. The cooking liquid should reach just to the bottom of the brisket; if not, add a little water.
• Cover and cook on Low for 8 hours. Turn the slow cooker off and transfer brisket to a foil-lined sheet pan. Trim some of the fat if desired.
• Place barbecue sauce in a bowl. Ladle 1/4 cup hot cooking liquid from the slow cooker into the bowl and mix it with the barbecue sauce. Baste the fatty side of the brisket with this mixture.
• Preheat the oven's broiler.
• Place the brisket in the preheated oven so there are 6 inches between the top of the brisket and the burner. Broil until the fatty edges start to crisp up, 2 to 4 minutes; watch closely so it doesn't burn.
• Remove from the oven and let rest for 10 minutes. Slice brisket thinly and against the grain.
• Remove vegetables from the slow cooker with a slotted spoon, and serve alongside the brisket.

Steps:

• Using fork, poke holes all over brisket. Rub entire surface of brisket with 1 T salt. Wrap brisket in plastic wrap and refrigerate for at least 6 or up to 24 hours.
• Adjust oven rack to lower middle position and heat oven to 325. Pat brisket dry with paper towels and season with pepper. Heat 2 t oil in 12 inch nonstick skillet over med-high til just smoking. Place brisket fat side down in skillet; weigh down with dutch oven or heavy cast iron skillet and cook til well browned, about 4 minutes. Remove dutch oven, flip brisket and replace dutch oven on top and cook til other side is well browned,about 4 minute Transfer to platter.
• Heat remaining 2 t oil in same skillet over med til shimmering. Add onions and cook, stirring occasionally, until soft and golden brown, 10-12 minute Transfer to 13x9 inch baking dish and spread into even layer.
• Combine cola, ketchup, onion powder, sugar, garlic powder, thyme, 1 t salt, and 1 t pepper in a bowl. Place brisket fat side up on top of onions and pour cola mixture over brisket. Place parchment paper over brisket and cover dish tightly with foil. Bake til tender and fork slips easily in and out of meat, 3 1/2 - 4 hours. Let brisket rest in liquid, uncovered for 30 minutes.
• Transfer brisket to carving board. Skim any fat from top of sauce with large spoon. Slice brisket against grain into 1/4 inch thick slices and return to baking dish. Serve with sauce.
• To make ahead: Follow recipe through step 4. Allow brisket to cool in sauce, cover, and refrigerate overnight or up to 24 hours. To serve, slice brisket, return to sauce, and cover with parchment paper. Cover baking dish with foil and cook in 350 degree oven til heated, about 1 hour.

Steps:

• 1. Coat crock pot with cooking spray. Place onions in bottom of crock pot. Season brisket with soup mix and place on top of onions. Combine ketchup and cola. Pour over brisket. Cover and cook on low for 8 hours. Remove brisket to cutting board and allow to cool 10 minutes. Slice against the grain. Makes 8 servings.

Steps:

• Season the brisket all over with salt and pepper. Heat the vegetable oil in a frying pan (or use the sear function on your slow cooker) and sear the meat all over until browned. Transfer to a plate. Add another drizzle of oil, if needed, and fry the onions with a pinch of salt until lightly golden, about 12 mins. Sprinkle over the flour, stir until well-mixed, then pour in the ale and scrape the bottom of the pan to pick up any browned bits. Tip everything into the slow cooker (if using a frying pan).
• Add the yeast or beef extract, sugar and vinegar, then the beef and herbs. Top up with stock until the brisket is just over half submerged. Cover and cook for 7-8 hrs on low until tender. Remove the meat from the slow cooker and cover to keep warm. Use the reduce or simmer function on your slow cooker and simmer for 10-15 mins until the gravy has thickened to your liking. If your slow cooker doesn't have a simmer function, pour the gravy into a pan and simmer on the hob until thickened. Add a pinch more salt, sugar or a dash more vinegar if needed. If you like your gravy to be extra-thick, mix the cornflour with a splash of cold water, then add to the pan and bubble for a few minutes.
• Just before you remove the meat from the slow cooker, start on the mash. Cook the potatoes in a pan of boiling salted water for 20 mins until very tender when pressed. Drain and steam-dry for a few minutes before mashing with the horseradish, butter and crème fraîche. Scatter with parsley to serve. Cut the brisket into wedges and serve with the gravy and mash.

Steps:

• 1. Place brisket in large nonreactive roaster with snug-fitting lid (I used one measuring 15 1/2 inches long, 12 inches wide, and 4 inches deep). Pour Coca-Cola evenly over brisket, cover, and refrigerate 24 hours, turning brisket once or twice in Coca-Cola marinade.
• 2. When ready to proceed, preheat oven to 325°F. Lift brisket from roaster and pat dry. Line large fine sieve with coffee filter and set over medium-size bowl. Pour in Coca-Cola marinade and let drip through.
• 3. Rub brisket well on both sides with salt and pepper. Heat oil in very large (15-inch) heavy skillet about 1 minute over high heat until ripples appear on pan bottom. Add brisket and brown 3 to 4 minutes on each side. Return brisket to roaster, now rinsed and dried.
• 4. For Gravy: Combine 2 cups filtered Coca-Cola marinade, soup mix, tomato sauce, and ketchup and pour over brisket. Scatter sliced onions on top and drop in bay leaves. Note: If you use fresh bay leaves, crinkle them a bit as you drop them into the roaster to release their flavor.
• 5. Cover roaster, slide into lower third of oven, and braise brisket 4 hours. Check roaster at half time and if liquid seems skimpy-not likely-add a little more filtered Coca-Cola marinade, or beef broth, or water.
• 6. Remove roaster from oven and set on trivet on counter. Remove lid and cool brisket at least 30 minutes to allow juices to settle and meat to firm up. Note: Some cooks bring the brisket to room temperature before serving. Discard bay leaves and remaining Coca-Cola marinade.
• 7. To serve, lift brisket to cutting board and slice about 1/4 inch thick-across the grain and slightly on the bias. Overlap brisket slices on large platter and smother with pan gravy and onions. The best accompaniment? For me nothing beats a tart and creamy coleslaw.